400g Panggang Paste

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1 tablespoon smoked paprika

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400ml tinned coconut milk 

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400g chopped tinned tomatoes

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200g diced white onion

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1kg firm white fish, cut into chunks

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250g diced red peppers

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250g diced butternut

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15g chopped coriander

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2 limes, juiced

1. Heat some oil in a large pan over medium heat; add onion and stir fry on a low heat for 3-4mins. Add peppers and butternut; stir fry for 4-5mins.

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2. Add Panggang Paste and smoked paprika; mix well and cook for 1-2mins. Add coconut milk and chopped tomatoes; mix well. Bring to boil then simmer for 20-25mins or until cooked.

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3. Add fish; mix well and cook for 4-5mins or until cooked.

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4. Add lime juice; mix well. Garnish.